I get it, the thought of eating liver doesn't sounds a bit unappetizing, but with the right spices it can be really tasty. AND its health benefits are numerous.
Liver is a great high-quality source of protein and contains all the fat soluble vitamins—A, D, E and K (nature's most concentrated source of vitamin A). And it's a jack pot for vitamin B12, as well as it's a usable form of iron. It's also a great source of copper (which is why I started eating it recently, as copper is needed for wound healing, and I had a big one on my foot). They also say it's good for cardiovascular function.
Ok, not that you're sold on liver's health benefits, are you ready to try eating it in a non-intimidating way: Liver meatloaf! (or you can eat it cold as a pate on crackers).
ONE IMPORTANT TIP (from Andy, who loves liver): MAKE SURE YOU GET ORGANIC LIVER! (Even organic liver isn't expensive).
Liver Meatloaf and/or Pate
What you need:
In a food processor, grind 1 medium onion, 6-10 cloves of garlic, brandy or juice, chinese five spice, mace, cloves, cinnamon, nutmeg, cayenne pepper, and salt and pepper to taste. (I recommend putting in more salt than you think)
Soak breadcrumbs in either milk or a mixture of milk and cream for a good 10 minutes.
Blanch pistachios in boiling water for 5-10 minutes until they're soft-ish. Drain.
Saute chicken livers in a pan with butter until mostly cooked.
In a bowl mix the onion, brandy and spice mix with the breadcrumb mixture, the pistachios and the chicken livers. Add ground pork. Crack in an egg and add peppercorns. Mix with your hands to get it all together. Should look and feel like meatball or meatloaf mixture.
Bake at 350 degress for an hour.
Eat hot or cold as a pate. So fricking good!